Quick and easy stir fry recipe using jackfruit coated in a deliciously creamy tahini and soy sauce dressing, with ginger, garlic, fresh red chilli and spring onion. Feel free to add any veggies you want here, or substitute mushrooms in place of jackfruit, which pair so well with the sauce.
Serves 2
INGREDIENTS
1 can jackfruit, drained and finely sliced
1 red onion, finely sliced
1 carrot, grated
1 red chilli, finely sliced
2 cloves of garlic, minced
1cm of ginger, minced
200g udon noodles
Tahini Soy Sauce:
2 tbsp tahini
3 tbsp soy sauce
2 tsp rice wine vinegar
3-4 tbsp water
1 lime, juiced
2 tbsp black and white sesame seeds
2 spring onion, finely sliced
METHOD
1. Heat a large frying pan or wok over a medium heat with a drizzle of olive oi. Add the onion with a pinch of salt and cook until starting to soften, about 5 minutes. Add the jackfruit and carrot and cook for 5 minutes until softened and the jackfruit is pulling apart. Add the red chilli, garlic and ginger to the jackfruit and cook for 2 minutes until fragrant.
2. Meanwhile, heat a small saucepan of salted boiling water and cook the noodles according to packet instructions. Drain and rinse under cold water.
3. Take the pan off the heat. Mix the tahini soy sauce in a small bowl and pour over the jackfruit, mixing until everything is sticky and coated. Taste to season, adding a splash of water if it seems too dry. Add the noodles and spring onion to the pan and toss through to coat in the sauce.